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I am sure I’m not the only person who has ever been out to eat and bit into something they knew they’d love and nearly sobbed with disappointment over what could have been but was not. “Why? Why did they have to go and ‘fix’ this? It wasn’t broken!” No? It’s just me? Well, good on you for having some decorum, or at least a better poker face than your narrator. I’ve done this when I discovered curry powder in a sweet potato pirogi (really, I’m grimacing as I type this). It’s not a popular opinion, but I feel this way about bacon in chocolate chip cookies. And if everyone could stop putting cardamom pods in vanilla ice cream and custards, I wouldn’t mind one bit. I like vanilla. I don’t think it needs any flavor enhancement.

Not that I’m innocent in this area. It seems that as long as web pages need updating, magazines need printing and food shows have new seasons to fill with programming, we’re going to have “new spins on the classics,” and I too have been known to hide bourbon in banana bread, do all sorts of unnatural things to latkes, and no, I will not apologize for the time I made a red velvet cake with red wine instead of the accepted vat of food dye. I found all of these things to be worthwhile improvements on the status quo in the same way that the person about to leave me a link to their favorite bacon chocolate chip cookie (the one that will change my mind) recipe in the comments does, but no doubt someone else out there found that that bourbon clashed terribly with bananas and feels justly that I owe them some cake.

Nevertheless, I hope we can all agree on one thing: Peach pie should be off limits. Peach pie, the way it has always been made, is one of the universe’s most perfect foods and it needs nothing — not a vanilla bean, not a dash of thyme or grating of fresh ginger — to be the very embodiment of a midsummer’s dessert dream. All it needs to make your kitchens smell like everything grand in this world and your friends sigh with joy and weep with nostalgia is fresh peaches, a minuscule pinch of cinnamon, an even smaller suggestion of nutmeg, a restrained amount of sugar heating until bubbly and glurping within the walls of a flaky, golden all-butter crust. No creme fraiche. No tiny sour cream pastries… whoops! Well, at least not today.

This is a classic peach pie with no frills, because peach pie needs no frills to be fantastic. Let this pie convince you.

A few details: There’s not a lot of sugar in this pie because my unpaid testers and I didn’t feel that it warranted it. Typical peach pie recipes can call for 1 cup of sugar; I tested one with 2/3 cup and felt it was too sweet and another with 1/2 cup and felt it was just right. I like to split the sugar between white granulated and light brown for best flavor without too much of a muddy beige color. Feel free to use all of one or the other, or bump up the sugar if you think you’d like the pie sweeter.

These days, my pie thickener of choice is minute tapioca (minute tapioca is partially precooked and will do the trick in the time most pies bake; it’s available in most major grocery stores in the baking aisle) because a small amount thickens well once cooled and it becomes clear when it is cooked. It can be used straight from the box but the pearls can create a jammy texture. I prefer to grind it before using it in a cleaned spice grinder or coffee grinder until as powdery as it will get. For whatever reason, food processors and everyday blenders won’t do the trick. If you can’t find tapioca or don’t want to bother with it, use one of the alternative starches listed.

For more pie dough details, read this, and for more help rolling and/or crimping the lid, read that. For a diagram on how to make a lattice-top pie that I drew in Microsoft Paint in the early months of this site when I clearly had too much time on my hands, well, here you go.

Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I do.) Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days. Slip plastic-wrapped dough into a freezer bag and freeze for up to 1 to 2 months (longer if you trust your freezer more than I do). To defrost, leave in fridge for 1 day.

Meanwhile, prepare your filling: Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit.

Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.

Preheat: Oven to 425 degrees.

Assemble your pie: Flour the heck out of your counter, unwrap your first dough (if the two pieces look uneven, go for the smaller one) and put it in the middle and flour that too. Be generous, you’ll thank me later. Start rolling your dough by pressing down lightly with the pin and moving it from the center out. You’re not going to get it all flat in one roll or even twenty; be patient and it will crack less. Roll it a few times in one direction, lift it up and rotate it a quarter-turn. And that’s what you’re going to continue to do, roll a couple times, lift the dough and rotate it. Re-flour the counter and the top of the dough as needed–don’t skimp! You should be leaving no bits of dough on the counter and none should be stuck to your pin. If at any point, the dough starts to get sticky or soft, it’s warming up and will only become more difficult to work with. Transfer it back to the fridge for a few minutes (or even the freezer, but for just a minute) to let it cool, then resume your rolling process.

Once your dough is a 12- to 13-inch circle, transfer pie dough to a standard pie dish by folding it gently into quarters (making no creases), arranging the folded corner into one quadrant of the bottom of your tin and gently unfolding it to fit over the base. Trim the overhang to one inch.

Scoop filling into bottom pie dough, including any accumulated juices (they contain the thickener too, also: tastiness). Roll out your top pie dough using the same procedure, until it is 12 to 13 inches in diameter. If you’d like to make a regular lidded pie, use it as is, cutting some decorative vents in the pie lid before baking. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim (i.e. no overhang; only the bottom crust will have that and this is a case of do as I say, not as I do, because I totally forgot this detail when I was making the above pie). Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.

To finish:Brush pie with milk, cream or water and sprinkle with sugar.

Bake pie: For about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.

Cool pie: For three hours at room temperature before serving. I know you won’t listen to me — there’s hot delicious pie to be eaten, after all — but if you’re concerned about the runniness of the pie filling, keep in mind that the pie filling does not fully thicken until it is fully cool. Pie can be stored at room temperature or in the fridge; from the fridge, it will be even thicker.

379 comments on peach pie

I think it’s always acceptable to add booze to recipes but other than that, classic flavour combinations are classics for a reason and should be celebrated for that rather than fancied up. I love how this post just celebrates a peach pie as it should be.

Over the years, I’ve made many peach pies. However, you photos bring back memories of a newspaper covered kitchen table with several older kids seated around. Each child had a paring knife in hand, trying to hold those hot peaches while taking the peels off.

Oh, but those home canned peaches tasted so good in the snowy Ohio winters.

YES, PEACH PIE. I’m excited to see the minimal sugar, and not for any diet/etc reason, but because most sweets of any kind are off-the-charts too sweet for my taste buds. But fresh peaches, simply treated, in a beautiful pie pastry? Yes please!

I’ve had that experience a number of times when we’ve gone out to eat and I was so hopeful, only to be incredibly disappointed by a dessert. It’s usually the case with pie, actually. But homemade pie can do no wrong. Peach pie, in particular, is so comforting.

Just a quick measurement check: You note “1 tablespoons” or 15 grams of sugar for the crust. I just did a quick check to make sure, and I found a listing that 1 tablespoon is 12 or so grams. Is it a tablespoon and then some, or should I keep it at 1?

Molly — 1 tablespoon is technically 12.5 grams but I round things to the nearest 5 or copy editors yell at me. Actually, some people find that cups of sugar weigh in at 198, which would yield a 12.4 gram tablespoon; I use 200 grams, thus 12.5 grams. :)

Denise — Yes, great tip. I tend to not even point out certain products because they’re so hard for most people to get, but in this case, it’s a great one to know about.

Can you get Bob’s Red Mill products out on the east coast? They’ve got some neat products that I can see you exploring/using…including tapioca flour. (This is not intended as an advertisement, just a suggestion to potentially make your life easier and help you spend less time with tapioca in your coffee grinder.)

I’ve been following your blog for over a year now, but am a first-time commenter. Thanks for the great recipes and photos! Made your bacon corn hash for the family this weekend and it was a hit. Keep ’em coming!

I love how you put in the part about letting the pie cool before eating it and then gave a valid reason to do so – because the filling needs to thicken. Sometimes I need these real-life consequences in order to restrain my self. I’m not saying I’m going to listen to you this time, but it’s good advice nonetheless.

And the only improvement I allow in my chocolate chip cookies is oatmeal. Yum. The peach pie looks fantastic!!

I guess this would mean that the roasted peach ice cream pie I made a couple of weeks ago would be right out, but it was delicious and full of peach flavor and had nothing odder than a smidge of buttermilk.

I’ve never made a peach pie before – yours is inspiring me to make a change :) Love also that it doesn’t have too much sugar – I agree most pies have way too much sugar in them (and fruit is already sweet!) Can’t wait to make these!

this sounds delish. and i too hate the whole bacon+chocolate combo (yeecchhh). why mess with either of those things when they’re so good on their own? i made a peace crumble over the weekend and also didn’t use a lot of sugar – but added a few extra pinches of kosher salt and the reviews were outstanding.

I have small pearls of tapioca from Bob’s Red Mill that I use for pie thickener, and it seems to thicken the pies ok but you can see the little round balls in the finished product. My pie eaters do not complain.

There hasn’t been a homemade pie made in our house in a long, long time and I think that should definitely change. I want to eat that mountain of peach filling as it is, but the crust, if I can be patient enough, looks incredible to pair with it.

It makes me SO happy that you agree with my pie philosophy: less sugar is better. The tartness of your strawberry rhubarb (which I have made twice now, YUM) was 100% perfect, especially with the Gifford’s ice cream we have up here in Maine. I can’t wait to try this peach pie!

Also, for anyone who’s interested, Joy of Cooking claims that you can freeze unbaked fruit pies for later consumption. As a peach pie freak and a September baby I tried this last year so that I could have peach pie on my b-day. I am sorry to report that it did not live up to all of my hopes and dreams. My recommendation is to gorge on peach pie now, and then have happy memories of it come your birthday.

Beautiful pie. (a peach of a pie!)…beautiful hash.. made it the other night and we ate it down to the last corn kernel. My least favorite culinary trend is SALT in everything caramel. As an old, long time lover of chocolate caramels , I now have to do microsurgery to remove the flakes of sea salt from the tops, not to mention too salty sauces etc. Obviously, there are many who may not agree with me; but caramel was really great BEFORE it was salty! You will not find me putting bacon in my cookies…too salty!

Perfect Timing! I have a kitchen table covered with boxes of peaches. My children picked peaches with my mom this weekend and I have been looking for the perfect pie to go with the peach ice cream I made this afternoon.

While reading about how you think a peach pie should be kept simple the bourbon from the banana bread kept popping into my head while I was reading – so I was thinking “mmm, bourbon peach pies…” Then clicked on your link for the bourbon peach hand-pies. Totally making those! (Well, when it’s summer again down here in the Southern hemisphere). This one looks amazing too – surely you can’t have too much peach pie in summer?

I cry looking at your beautiful photos because I just made a peach pie last night and it definitely looked nowhere near as delicious as yours! I wish I had read this post before I attempted mine so that I could follow your steps to peach pie perfect. Alas, I’ll adore your photos and eat them hungrily with my eyes as I scoop peach filling out of my sad, soggy, half-raw pie dough and spoon it over French vanilla ice cream so as not to waste the edible parts of my creation.

A probably not-too-helpful note (since you don’t want to make people buy new ingredients): tapioca starch is often available at Asian grocery stores (for cheap!), if you get sick of grinding quick tapioca pearls. To avoid ending up with chewing gum, you usually need to use less tapioca starch by volume than you would the pearls (or cornstarch or potato starch). I (also unhelpfully) use all thickeners based on perceived fruit juicy-ness (dry peaches? less added starch; ripe, juicy, melting peaches? more!) and hence don’t have any exact comparisons.

I’m a fan of peach-ginger combinations and of cardamom-in-things – but I relish them as occasional delights, not as the defaults. A world with only new-and-innovative food combinations would be a sad place to live.

You are so right! Let good enough alone do not ruin what is already perfect by “fixing it”. I LOVE PEACH PIE! It is my mantra. Every one in my family knows it and they are tired of hearing it. For Nancy do not cry just put a fork to it and enjoy the great flavor.

I know this goes against your views but one of my favorite pies is actually Peach-Strawberry. I make it with a little bit of vanilla and almond extract thrown in (thickened with a combo of flour and cornstarch — sometimes just one if it’s all I have), sometimes as a slab pie, sometimes traditional double crusted. The almost floral notes of both fruits complement each other nicely and the red from the strawberries adds a nice pink/peachy hue to the whole pie. The two fruits are at the peak of freshness for such a short time but I get requests for this pie every year. You must try it, preferably with a scoop of Dorie’s peach ice cream on top!

The only problem with peach pie is finding good peaches. They are in the grocery stores here (Northern Ohio) a lot but they are hard, flavorless balls. Even ripening in a paper bag does not improve them, they just go to mush. So – I am patiently waiting on my local farm market to put out their peaches. I will even ask the nice lady at the stand if she has some that are almost too ripe to sell, those make the best pies ever!

Thank you for bringin’ it back to The Basics…. all we need is fruit pie! I have a birthday pie every year, and one year my mom didn’t have quite enough peaches so she added in some blueberries: perhaps the best.combo.evah!!! Happy summer~

It’s not summer without fresh peaches! I’m guilty of adding it to just about all my pies hehe but I completely agree with you there are no need for the added frills. It’s simply delicious all on its own! I did make a Peach cobbler with Tennessee Honey Jack Daniels and it was quite tasty :P

Deb, do you have a favorite source of peaches in NYC? I’m from the south and miss it more than ever during peach season. I can’t find any here that ripen before they rot! My favorite peach dessert is your blueberry peach cobbler (last year I think?). Can’t wait to try this one!

Egads! Peach pie! I once drove up and down all of Georgia asking for peach pie. Not one – NOT ONE! – place had it. Cobbler… it was always cobbler. I swear I thought I was in another dimension that only bore a middling resemblance to the South. But you’ve saved me with the perfect recipe (and gorgeous photos, per the usual)! Thank YOU!

oh deb, you speak to my heart. i have trouble making dessert out of fresh summer produce at all, because what could be more delectable than a fresh peach? this pie, however, will get me past that hurdle. it looks amazing.

This looks sooo nummy! I am standing on the edge of trying to make a pie from scratch and I think this pushed me over the edge! 1 question though-you mention flouring the heck out of counter,dough,etc. One of the reason scratch dough intimidates me is because I’ve always read DON’T over-flour because it can make the dough tough. Is this just a myth? I’m afraid I’ll add too much in the rolling out process and ruin a perfectly good dough/pie. I’m a crust person so I want to make it right! Thanks for tips and I love all your recipes-I’ve just started following and already made the peanut butter chocolate cake(Amazeballs!My new go to chocolate cake base recipe!),brown butter nectarine buckle(WOW!)and the big crumb coffee cake(I thought I was the only one disappointed with the”crumb”on most coffee cakes!It was just what I had been looking for!). Oh and I am so against the bacon in cookies,cupcakes,ice cream-just “off” to me but I am a sucker for sea salted caramels!

I’ve been using tapioca flour for a while now, since it is the thickener in the smallest package at my local Korean grocery. I tend to wing it on measurements, but i’d guess I use about 25% less that you would of cornstarch. Also, as long as your filling comes to a boil, it will set nicely.
I also use it for strawberry pie glaze and just mix the fruit in the hot sauce instead of pouring it over. It gets really think when its hot, then seems not to set up much more when chilled.

I have already made three pies this summer, which is two more than my usual number. Since summer in Seattle doesn’t start ’til July, that’s a lot of pie in a very short time. But a peach pie is sounding mighty nice (I thought so even as I made a sweet cherry and rhubarb slab pie yesterday….), so a fourth pie may not be so far off. No wonder my husband and I seem unable to lose weight….

My “disappointing dessert” experience almost always involves pie, by the way. Usually the crust is undercooked, or the filling too sweet. Thank goodness I know how to make my own!

Bubbly and gurgling! And perfect! Would a tiny dab of whipped cream on the top be too much for you? This is almost identical to the peach pie we make here, only we actually use NO sugar, just a little maple syrup. I am going to try your tapioca trick next go-round. I find that I have a split personality on many things (I’ll take banana bread with OR without the bourbon, thanks) but I think you’re spot on … peach pie should be left alone.

Ma’am,
I must confess that I am in the same boat as you. I like my flavors simple and to some extent classic. Originally I was drawn to your blog over Brussels Sprouts, and have followed you ever since. Your ideas for a peach pie are very much in line with my own, and am glad that someone else is slightly put off by a deviation from the classics.

Your photography always makes me jealous, and I’m very grateful that you take the time to post these items!

A little off-topic, but I’ve found that grilling marinated peach slices gives a similar not-too-sweet effect. Marinate in a light oil with cinnamon and nutmeg and whatever else strikes your fancy for a couple of days, then grill. It’s like peach pie without the pie. I think the caramelization from the direct heat makes up for the lack of added sugar, but what the heck do I know. I suppose you could put them in a pastry if you’re so inclined but I generally just scrape them off the same grill we’ve been using for meats and such onto a plate. There are never any leftovers.

I so so agree with you, if it’s not broken don’t fix it, since when did vanilla with fish seem like a good idea, or coffee on venison? Never in my book. Give me a nice old fashioned, what I’ve come to expect dish. I am open to new ideas but some just don’t belong together.

Jess — Egg wash is fine, too. An egg wash will make the lid shinier and firmer. It’s nice, but I prefer a more plush lid. The milk/cream/water won’t add shine but will help the sugar adhere. Some people find that milk or cream can make it get more golden, but I can’t say I’ve ever noticed a difference.

Anna — Not sure about the baking time but if you’ve used a similar recipe, you can use that as an estimate. I prefer a firmer crust for tarts, btw, such as this one. Pie doughs tend to slump too much (because of the water content) in the oven.

Brandy — I don’t find that the flour makes the crust tough; just makes it easier to roll out — because it won’t stick to the counter. If it looks like you have quite a bit on your dough once it’s rolled out, you can always lightly brush it off. As for that detail intimidating you, grrr. Not about you, but I find that so many recipes make cooking scarier than it needs to be, like when recipes yell that if you have even a infinitesimal speck of egg yolk in your whites or a drop of water on your beaters, the eggs whites won’t whip, which is just not true. Besides, I don’t like being yelled at when I’m cooking. :)

Lola — I always joke that that happens with anyone that goes to eat with my husband. He has a gift for always picking the right thing, the best looking dish at the table, so others pick the chicken breast and he’s happily carving into a filet with battered shallot rings and a mustard reduction or something.

Lucy — I don’t. Well, I really like the ones from a certain farm but I’m not going to name them here because they ALWAYS go bad within 24 hours of me buying them. They’re only good if you use them right away. If you follow the hover-captions on these photos (not that I expect anyone too) I started with said peaches, poached them, peeled them, ran out of time and they were completely rotten the next day and I had to start again with overly firm grocery store peaches, and that made me sad. I was speaking to my friend Lisa (Homesick Texan) and she was saying that there’s a great (different) stone fruit farm that sets up in Union Square; I can’t remember the name but will report back when I track them down.

Hybrid pies — I think they’re wonderful! Peach blueberry is a favorite. I mostly meant that peaches don’t need anything else to make a fine pie, especially in the spice/herb/non-fruit ingredient department.

Stephanie — Great tip! I hadn’t even realized that’s what they were for before now. This one looks wonderful and I think I’ll buy it next.

I agree, sometimes simple but well made is better. However, a handful of blackberries from my backyard do make for a lovely peach-blackberry pie. I may have to try your version with some of my berries. It looks delish.

I think this pie looks absolutely beautiful and generally agree with you about the loveliness and yumminess of simplicity in summer food! But one of these days, do try making a peach-blueberry pie (not _instead_, in addition to!) because there is something wonderfully complementary about these two that make a fantastic pie. I always think of it as the summer equivalent to my fall/winter staple of apple-cranberry pie.
(As for things that shouldn’t belong together…my brothers in law came home from the Isle of Wight garlic farms with garlic chocolate: just wrong…)
Thanks for your lovely blog; I’m looking forward to the book!
Cheers, Marina

mmmmmmm…… I make so many peach pies all summer with the NJ peaches that are so plentiful and perfect and get down to like 45 cents a pound in high season! (writing from Brooklyn.) I agree, simple is best! I use ginger instead of nutmeg and cinnamon, but only a tiny taste so nobody notices or some people go: “what IS that flavor???!!!” Your crust is so puffy! Love your blog!

Gorgeous! I have some peaches ripening right now, ready for a pie.
@62 Brandy — I too question using so much flour while rolling out a pie crust. That method has never worked for me. I roll out my crusts between two sheets of waxed paper. Keeps the crust tender, with minimal mess.

Just as brownies don’t need bacon, neither do peaches need anything other than what you put into that pie. As a cook with southern roots (and let me tell you, my mamma & auntie could bake some peach pies!) I applaud y’all. (you)

Thank you! I am so sick of places fancying things up with unnecessary ingredients. I make pie for a restaurant in Brooklyn, and they ask me to make fru-fru pies and I won’t do it. I make normal pie and people like it!

I couldn’t agree more with the “stop-with-the-esoteric-flavor-combos-just-to-be-innovative schtick.” Thank you! My turning point was on this subject was savory flavored ice creams…when I tasted blue cheese ice cream and felt like I was in the Emperor’s New Clothes asking “doesn’t anyone realize this is terrible?”

This is such a perfect peach pie! I’ve been in search of a good recipe after seeing the abundance of peaches around. Now you just inspired me. I can’t wait to try this.Thanks for sharing the tutorials and recipe!

While reading your post I wanted to shout “CAN I GET AN AMEN!” I’m all for new and exciting foods and combinations, but there are somethings that should be left alone in all their beautiful simplicity. My biggest pet peeve is drowning beautiful, wonderful, fresh berries in mounds of sugar. Sigh.

Now that I’ve ranted, I can’t wait to try this recipe. The local fruit stand just opened and they have beautiful Palisade peaches that are calling out to be turned into a pie and served with some sweet cream ice cream.

From the peach state I thank you for keeping the sugar to a minimum. The peach flavor shines through that way. And I have been on the verge of tears many times when some clever chef messed with my chocolate expectations!

My starch thickener of choice for pies is arrowroot flour. Penzeys sells it as does bobs red mill. It has a slight vanilla flavor, so I reduce or omit vanilla if it is called for. Thickens well, and no need to grind tapioca!

I have that thing where you go to a restaurant and you cant decide what you want, torn between two, you for one and friend goes for another and you spend the rest of the evening wishing you went for other after seeing how amazing it looks on friends plate, it stays with me for days after, in fact you can still tell i’m bitter about it now!! This looks like the tastiest pie ever, the pastry looks perfect! xxx

It is 96 degrees outside and here I am in my kitchen making peach pie! Why? YOU! I love just reading your recipes from the “wide-ish bowl” to the “craggy mass” of pie dough. Simply cannot wait for your cookbook!

Deb, I know you’ve also baked a quiche with the Thomas Keller pie dough before. So did, too and I LOVE the result of his recipe. What’s the difference in this pie dough? I noticed that this is a more “traditional” way of making a pie crust but I haven’t tried making it this way yet and I’m wondering if it makes any difference? Thanks so much!

Hi Deb! I just wanted to tell you I recently discovered your blog and have already made 4 things from it. All of which have been truly devine. Your banana crepe cake was such a big hit at my office I have received many requests to make another!

Mmm. Just this morning, my husband made a peach & blueberry pie, which is dessert for tonight. I swooned when he texted me a photo. Anyway, what we’ve been using for thickener is “pie filling enhancer” from King Arthur – which has modified food starch in it, whatever that is. It works beautifully, and I’ve always been a “cornstarch worked for my grandmother” kind of girl.

Deb, About 5 years ago I discovered serrated peelers and haven’t blanched a peach or tomato since. Also great on eggplant, and …. I give them out as gifts; they’re fab. Saves sooo much time and clean up. I have ones made by Oxo and Messermeister and both work well. Messermeister’s swivels so I like it a little better.

I agree with you, at least one peach pie a year needs nothing but a little lemon juice and not a lot of sugar. For me, not a speck of cinnamon or nutmeg, either. However, there are so many wonderful ways to bake with peaches that I’d be lying if I said plain is the only way to eat peaches in pie. The crunch of an almond crumble topping or the additions of blueberries or plums, or baked in a sour cream custard are divine, too. I do love peach season and can’t wait until the end of summer when the O’Henry peaches are available…they make magic!

We LOVE Wickham’s peaches, but you’ve got to eat them right away. They’re tree ripened, and we miss them terribly not being out there this year. However, we have gotten amazing peaches from Costco, of all places–better than those we’ve gotten from WF, Fairway and the like. In second place? The A&P. Strange.

I couldn’t agree with you more about mucking with the classics. My friend once served us lasagna with CURRY powder. Yep, that’s right. Curry powder. (“Oh, I can’t believe you could taste that; I put in just the tiniest little bit.”) Please, oh, please, leave the good stuff alone. There is something (a lot) to be said for purity of flavor, so I applaud your peach pie.

For those who don’t have spice grinders, I would recommend Tapioca Flour available at kingarthurflour.com. I always have some in the cupboard.

Now, I will go have a peach, and when this infernal heat eases off, I will make a lovely peach pie.

Hi Deb, I was a stay at home Mom for 20+ years and during that time I taught my self to be a pretty good baker. In fact, I was hired 2 years ago to work at a local high end bakery as a pie & tart maker. We offer monthly specials and August will include fresh peach pies that I will be in charge of….super scary because I often end up with “soupy peach pies” that taste great but don’t hold their shape when sliced. Yesterday I tested one using ground tapioca but I used 4 tbsp (before seeing your recipe) and it was gelatinous. If I scale back the tapioca do you think a slice will hold its shape? Many restaurants buy from us and insist on a pretty slice.
Also, have you thickened with potato starch? How does it compare to tapioca?

Btw, I’ve been enjoying your site for 2 years and I am a first time commenter. I love your love of food and your gorgeous photography.

Susan — I used 4 tablespoons (suggested by Cook’s Illustrated) for one pie and it was like jello. 2 tablespoons seems about right. I think that pies should be a little runny or they don’t taste good.

Mandy — Thomas Keller’s pie dough has a higher proportion of butter to flour, and less water. So, it tastes very rich and very flaky/delicate. I kind of feel like the flakes are smaller; because of the way it’s put together, they come more from the delicate nature of using a very “short” (buttery) crust rather than from the little air pockets formed by butter bits in my/traditional techniques. His is, however, quite a pain to work with. It’s worth it, most would argue, but that butter softens very quickly and you need to work fast to keep it from falling apart, with a lot of quick returns trips for the dough to the freezer for a minute to re-firm it.

My birthday is in August and peach pie is my birthday “cake” of choice and I strenuously object to the use of nutmeg. Then again, I have never found a good use for nutmeg except for eggnog. I think just a tiny bit of cardamom would be much better.

I am SO happy that I am not alone in not wanting bacon in absolutely everything. I’m planning to slice some peaches and freeze them on a sheet pan and then pack them into freezer bags and hope for a bit of summer when it’s cold and dark.

Due to the size of her family, 9 kids, my grandmother seldom made “proper” pies. She made wonderful cobblers instead. On the rare occasion that I make either, it’s almost always peach. Sometimes I use half peaches and half mangoes, but it’s hard to beat 100% peach. Store bought fruit pies are too sweet, unpleasantly gummy, and have a slightly medicinal taste to them. Perhaps it comes from some sort of addetive put in to extend shelf life. Your pie looks and sounds just wonderful. Honestly, I think I can smell it! So, if the temperature ever drops below the boiling point this summer down here in Georgia, I’m going to make one. I love your blog and your readers comments. Thanks for being there.

Deb,
This pie looks glorious! True confession, I am a glutton of summer fruit. I eat strawberries, blueberries, raspberries by the carton weekly. I made your rhubarb cake 3 times in a month, I made the triple berry bunt for three different bbqs. But my favorite summer fruit is the peach. Here in Ontario, they are amazing. I have been going through a dozen a week. I have been reluctant to bake with such terrific fruit but I have been thinking about peach pie for days, just a perfect slice with some homemade ice cream. And then this- it was a sign. As always, I cannot resist your recipes. I know what I will be making this week…
And on another note, it is good sometimes to experiment with the classics. I love that you do that! For future reference, I have found peaches soaked in grand marnier is a trick worth trying.

Love the beautiful simplicity of this peach pie. FYI – you can also get Tapioca Starch, found in Asian Markets and skip the whole grinding the tapioca pearls step. Love the photos, keep up the awesome work!

Oh, tapioca flour. Let me count the ways i love it. I use 6 cups of peaches and 1/4 cup of tapioca flour and it makes the pie firm but not gelatinous. You get the perfect clean slice. And yes, Bob’s Redmill has it, but so do the Chinese markets, for dumpling wrappers…and if you buy it there it’s super inexpensive (i usually pay less than a buck for a 1-pound bag). Finally, i never blanch the peaches…if they’re perfectly ripe, a sharp knife will help you peel the skin off with no problems. You don’t want to use a peach that’s less than that ripe, anyway. And if anyone in your audience lives in Colorado, lucky them. The best peaches in the whole of the US come from the Western Slope. We’re in full peach season now and it is about the closest thing to heaven on earth!

mmmmmmm… my favorite pie! i remember the first time I made peach pie for my husband. We entertained one of his friends from college and the three of us grimaced the whole way through it. I swore after the embarrassment of failure that I’d never make another peach pie again. But alas, I had an AAhhhmazing peach from the market today that I was certain would make a lovely pie and then, this email arrives in my inbox. It’s as if the fates of the kitchen demand my redemption.

i agree with you. living in texas, people are constantly “southwestern-ing”. i remember my dad eating at a very nice restaurant and saying, “does everything have to have cumin and chile pepper in it?” bacon is in everything, but i do have a soft spot for salted caramel.

Looks like a yummy pie…last summer I made my first peach pie and I roasted the peaches (after removing the skin)…roasting them first helped dry them up a tiny bit and concentrate their flavor…it won rave reviews!

I find a ton of flavor additions to be unnecessary, especially when cooking with fresh produce – allowing the flavors to speak for themselves is important. Your peach pie looks fabulous and just perfect! I love that peaches are coming in to season and am excited to make your recipe!

Thank you for the terrific recipes. We all love the flavors in good food. My bugbear is with chilli. I don’t want chilli in anything I eat so I know what to avoid. BUT it makes eating out and buying foodstuff more difficult as I always have to check. It’s very often not mentioned on the menu.

Two days ago, I made your peach butter, again. From local, just picked organic peaches. It is quite simply the essence of a fabulous summer day. I am commenting here and now because your approach to peach pie is similar — what’s to improve on a perfect peach? Thank you for your offerings from the kitchen, which are very inspiring.

Thank you for this! It’s eerie how often you post a recipe I have been thinking about! The day you posted this I had a recipe picked out for peach pie. Well, now, of course, I will be making yours instead in memory of my Dad whose birthday was today:-)

Fresh fruit at it´s peak shouldn´t be drowned in other flavors, I agree. Especially stone fruit. My best peach cobbler is just peaches, some sugar and a lattice on top. But then, it´s no good if peaches aren´t at their best. I will have to wait a few months still, we´re in winter here. Enjoy your summer! And your pie…

I am allergic to peaches so I always think they smell like poo – honestly! – you would not believe the amount of ladies in the world that sit on buses and swan around the streets smelling of this poo – hehehe! Almost totally unrelated to your favorite pie but thought it might make you giggle.

i happen to have peaches sitting on my counter at this very moment; however, not enough for a pie BUT enough for a small crostata or galette so i’m thinking peaches for breakfast with a little crust thrown in for good measure might be in order

Regarding thickener: A cherry pie that I was inspired by (from Gourmet, July 2007) is thickened with 2 tablespoons ground tapioca and 3 Tbsps of cornstarch. They said that they liked the combination because the filling was silkier than it would be using all tapioca. I found it made for a nice clarity in the filling and a soft but still tidy slice of pie, not gelatinous at all. I’ve used the combination in slightly different proportions, depending on how much juice I thought the fruit would produce, for all my fruit pies. The peaches I chose looked to be pretty juicy so the original proportions are what I used for my peach pie, too.

I’m actually a fan of peach cobbler instead. The way I make it, it’s wonderfully juicy, and more peaches than crust by a long shot. (Sprinkle the counter with sugar and coat the dough with sugar on top to roll out. Cut in strips with a wavy cutter, and rest them side by side on top of the peaches/sugar.) If I have a LOT of peaches, I sometimes bury a few dough strips in amongst the peaches for a dumpling like result.

For apple cobbler I do something similar, using a CI recipe for skillet apple pie as a starting point. (But I usually only do this when I have TONS of apples and make a multi-batch and freeze extra fruit for later cobblers.)

You are wrong in your minimalism about peach pie. It should be even more minimalistic. Just sugar, tapioca, and peaches. Try it with good fresh peaches. The flavor is astounding. You will never go back to nutmeg and cinnamon ever again.

I just ate a slice of the pie I made, with a few minor tweaks. I didn’t have lemon juice, so I used orange. I also discovered mid-baking that I didn’t have cornstarch at home (no tapioca where I live in Sweden), so had to make do. I used 4 T quick cooking oats instead. I have never made a better pie. The oats worked fabulously, making the pie perfectly moist with a thick, but creamy filling. Not a run or drop in sight. My peaches were quite firm still, so if you had very ripe ones, you may need to up the amount. The oats weren’t even noticeable when eating it. I highly recommend it.

Deb, Perfect timing! I received two baskets of ripe peaches from a friend this morning. I need to make pies for a friend’s wedding in the fall. Do you recommend freezing the pies AFTER baking, or prepping them and freezing them uncooked? I take your advice as gospel over all other internet chatter.

I blatantly asked one of my roommates last night to make a peach pie before the season ends (I am not the baker of the house). You don’t get anything you fail to ask for, now do you? I completely agree with you: don’t mess with this classic.

While reading through the recipe again while I wait for my water to boil, two items seize me with anxiety. First, thank you for the cornstarch substitution- looking at my coffee grinder, it would take me longer to clean that out than making the pie. Second, 1/3 of an inch thick? 1/3 OF AN INCH? *head explode*

After several attempts (and flops) at pie crust this summer, this has won my heart! My mother, and grandmother are both strong proponents of the 1/2 shortening 1/2 butter crust. I have been trying for the all butter variety, and just couldn’t get it right until I read your pie crust 102 posting. Throw some farmer’s market peach beauties in the mix, and I honestly don’t think there has been a happier moment all summer!

I made this pie yesterday, only with cherries. We had such an abundance of cherries this summer in Israel, like never before in my life. And then I hear the season is almost over, so I got a little panicky and bought 5 pounds in one week. Didn’t know what to do with all this yumminness. And then I saw this recipe.
So, to cut to the chase: if I could, I would make this pie every day and eat only this for the rest of my life. Oh, and I’ve been following your blog for about two years now. Every recipe hits the spot, every time. Thank you!

In defense of the bourbon peach pie… my take on this recipe is one of my most often requested baked goods. I won a blue ribbon with it at our county fair, and I ended up making 9 of them for a thanksgiving pie bakesale last november. (you don’t want to know how much butter you need for 9 double crusts…)http://www.gourmet.com/recipes/2000s/2009/07/honey-caramel-peach-pie

I am not a peach person. I am a nectarine person. Peaches creep me out…too slimy. Anyway, my mother loves peach pie and has been pining for it. Then I saw your recipe and the photos just made it soooo enticing. And then I saw a 4 lb. box of peaches at Trader Joe’s. The universe just seemed to want me to make a peach pie. Yesterday I did, using your recipe. It is easily the best pie I have ever made (and I have made plenty). I ate two pieces (to my husband’s horror) for dinner and will probably have it for breakfast. Perfect, just perfect!

Hi
What is the purpose of blanching the peaches? Just so they are easier to peel? Or do they need the cooking time? Because my peaches are ripe AND I peel about four a day for three kids who can’t get enough of stone fruit in the summer. I am a very quick peeler and think it would be fine to skip this step. That said, I’ve never done this before so I thought I’d ask.

Funny…how many times do you get mixed up with Smitten Kitten? Was listening to Dan Savage’s podcast and he said Smitten Kitten was up next and I was really wondering what you were going to say about safe, eco sex toys. LOL

I need this now…maybe after some of that hash…and a shot of something…I’m not a real drinker, but let’s see…peaches/hash…maybe Jack D. This week has been one of those. Pie ain’t gonna fix it…but it can’t hurt. Beautiful post, thank you.

Deb! I did it! I made this – and it was my very first from-scratch pie crust EVER! Just so you know, I took your Pie 102 class very seriously…I even put my rolling pin in the fridge and cranked down my A/C! You said Cold!! So I did Cold!! I paced around the kitchen, getting my nerve up, rereading your manual, and then I went for it! And I was not disappointed…I’m not even sure that I liked peach pie before yesterday, but that pie was seriously delicious. Scrumptious! Flaky! Something to write home about! It wouldn’t have won any beauty awards at the fair, so I’ll have to humble myself and refer to your Microsoft Paint sketch that I refused to look at it (how hard can lattice be? I said to myself). I might have to make it again this week…my neighbor who is 9 months pregnant needs it, right?

Your peach pie looks fab — BUT I am also glad to have a forum to tell the world to stop putting lavender in foods! Lavender belongs in soap, sachets, maybe hand lotions, unless the hands will come in contact with food, but not in something I am going to eat. So there. Now back to pie . . .

Thank goodness for a recipe that lets the true, ripe peach flavor shine through. Not too sweet, just enough sugar and spices to make a nice juicy pie! No canned overcooked peaches in my pie. I’m a purist, like just the pie without whipped cream or ice cream. I will try peach with rhubarb, or raspberries for a change from time to time. I also love the excellent, flaky crust. A bad crust can ruin a pie. Fredericksburg Texas is known for their peaches, going to get some for a pie!!!

Thank you for this great recipe! The only pie my mother ever made was peach so in memory of her, my sister and I made it the other night – following your recipe except I didn’t have nutmeg and didn’t peel the peaches cause my mom never did. My husband and I swooned – it’s a real fruit pie! My son and sister craved a touch more sweetness – maybe the peaches weren’t sweet enough or that I forwent the peeling process? – but ice cream fixed that easily. I thank you for finally teaching me how to make a lattice without blindly guessing and mushing. It looked gorgeous. I need to work on the crust consistency – next time I’ll follow your tutorial!

The last peach pie recipe I made was one that required heavy cream, pastry flour and cream cheese for the crust, and then a whole process of marinating the peaches and then cooking down the juices before baking. I’ve made my fair share of pies…but for me that one was a disaster on a number of fronts. I’d been meaning to go back to basics and thought of your recipe when I decided to host an impromptu bbq yesterday. Of course, it turned out great, everyone raved, and I had zero problems with the crust, even in my too-hot kitchen.

I love your site because I know I can take any recipe here and it will turn out perfectly, without me having to do any testing or tweaking, even when I’m rushing around getting ready for guests. Thanks!

This looks delicious! I usually make blueberry pie, but I think it might be time to try a peach version! Just a question about the peaches…what kind of ripeness do you look for when you pick them? Should they be ripe or a little on the hard side?
Thanks!

Amen sister! I recently picked up a peach scone at a local coffee shop and for the first time ever had to sit and savor each bite, no added coffee, no working between bites, because it tasted so much like a good, slightly warm piece of peach pie. Pure bliss. I’ve been craving peach pie since but our really good peaches aren’t quite in season yet so I’m sitting on my hands waiting…and savoring the scones in the mean time. = )

This was the best pie I have ever had. The fact that I made it was even better because it means I can do it again. Didn’t have enough peaches so I used a few cups of blueberries and added a bit more sugar because they weren’t sweet. Yum!

Deb, I made this over the weekend and it was fantastic. The only issue I have is the bottom crust not being completely baked by the time the rest of the pie was perfect (and it was!). I was wondering if you had any suggestions to help this. Thanks!

I was gunna say! I thought it was you that told me to put creme fraiche my last peach pie! haha it was good cause how can you go wrong with fresh peaches, but i like the looks of this recipe even better! xx

Once again you have hit it out of the park! I am so completely addicted to this pie now, I may have to make it every week! I just did a post on it if you want to take a peak! I am blaming you for my new addiction! ;) You also got blamed a while back for my flatbread obsession as well . . . just sayin . . . ;)

Thank you for your fail-proof recipes and all the work you put into getting them just right for us! ! ! ! ! ! !

I just made this pie only with a full crust not a lattice. I will say though that the brushing of milk or cream is not necessary and it browns too much too soon. I think with all the butter it browns fine without it. Can not wait to taste it tonight!

Just wanted to second the tip about a serrated peeler. I was not looking forward to poaching the peaches, so I tried it out with my peeler. Worked perfectly, and I actually feel like I lost less peach than when I poach them.

This pie was phenomenal. My friends ate it up, and I’m about to go into the kitchen to have another in a series of many 1cm wide slices that don’t really count, right?

I had to agree with you until the point of peeling the peaches. The recipe looks wonderful, and I just made a peach pie that was very close to this one. But, and this is a big but, no marking the spot with an X, no boiling and peeling the peaches, and my pie was wonderful. The peaches were white, not yellow, but ripe and juicy. I happened to make mine with a lard crust because I was reminded about our grandmother’s pie crust, but that is beside the point. A basic peach pie with no fuss is worth the effort and needs no embellishment. Thanks for the reminder of simplicity.

I was looking for a really good pie crust, but when I made this particular pie I found the bottom to be undercooked. I decided to bake the pie for 30 minutes @ 375 after the 20 minutes at 425 as stated in the recipe. Would cooking it for 40 minutes as also stated the recipe make a difference? Also, the recipe for the pastry dough is identical to an apple and calvados galette recipe in Gourmet magazine January 2003?

If it was undercooked, I think more baking time would have done the trick. Did you mean the dough or the filling? Like, was this about a soggy crust or just too-firm peaches?

As for the pie dough recipe, there’s actually no such thing as an original pie dough recipe, or I haven’t seen one in the decades I’ve been making pie. They’re all the same ingredients; some might use other fats (shortening, lard) for all or some of the butter. Others might add teaspoon of buttermilk or vinegar for the water. Occasionally you’ll see a smidge higher proportion of fat. But 99 percent of pie doughs out there match as they all need about the same ratio of fat to flour to liquid to make them work. What is original, or should be in each, is the way the technique is laid out. A good pie dough recipe will make it easy for even someone making dough for the first time to achieve a flaky, bronzed pie dough with a minimum of steps and stress. I hope this one fits the bill.

Actually I think the answer to the undercooked pie crust is found in the post made by Katrine(#190) and her link to a recipe in gourmet magazine’s peach caramel pie. They suggest cooking the pie in the lower third of the oven not the middle…..same temperatures and times. This way the top will not cook or burn faster than the bottom. Also they add a bit of flour to the filling and a little less cornstarch so the pie will not be so liquid. Ultimately, baking should be fun for everyone experienced and new. The more feedback and discussion generated by our shared experiences creates better bakers. We can all learn from each other by sharing recipes and techniques. Some recipes are just not written well and need some fine tuning to help everyone achieve the same result……a great pie and a happy baker!

Here is a southern peach pie perspective from a Texan transplanted to NY who learned to cook in the early sixties. If you are bothered by soupiness, mix the peach filling with the sugar, but without the thickener, and let it sit until a syrup forms. Drain the peaches and cook the syrup down quickly in a saucepan, all the way to caramel if you like. Toss the peaches with the thickener, pile in the pie shell, then pour the reduced syrup over. Finish the recipe as in the post. For a really old fashioned and southern twist, though, use the recipe in the post, but again let the peaches sit with sugar and spices – not thickener, and allow a syrup to form, then cook peaches and syrup down to your taste, adding the thickener mixed with a tiny bit of water at the end. (Add butter to this too if you are feeling indulgent). The filling will be hot and would have to be cooled to put in a regular pie shell. So, just put it in the pie plate and put half of the pie dough in a lattice on top. Bake until the lattice is browned, smush that lattice down into the filling, then put a second lattice, made with the second half of the dough, on top and bake until that lattice is also browned. This is a different dish–and in my part of Texas it was called a cobbler–the peaches end up dark orange–but if you ever taste this done well you will NEED it again every summer for the rest of your life!

I made this using your recipe and it came out amazing. I wanted to say thank you for providing so many good details about how to make each dish. It really helps for new cooks (like me ) I also made your zucchini fitters, also amazing.

One thing thought — i think the peaches could have benefitted from being boiled a little bit longer than 2 minutes.

Lucky enough to live in San Francisco bay area where we not only have peaches at our Farmers Markets but can choose from dozens of varieties. My birthday comes mid August and my roommate, who makes unbelievable pies, made me a pie with the best peach ever, the last ones of the summer: O’Henry. She too uses very little sugar. Her crust is so awesome that when i brought some of the pie to the O’Henry farmer, his assistant got tears in her eyes when she tasted it! One of her secrets: sprinkle the bottom of the crust with a tablespoon each of sugar and flour, to keep it from getting soggy.
Of course i couldn’t wait until the morning after. Yes, it had runny juice. The other pie, that we did let sit overnight, didn’t.
IMHO, Ice cream detracts from the peaches and the crust.
To the person wondering about peaches in NYC: look for New Jersey peaches, they aren’t bad. You can usually get them at the Union Sq farmers’ market, or some of the small farmers markets across the river in Jersey City or Hoboken.
If you want a peach pie or cobbler in February, you can freeze the peaches — peel and slice and store in plastic bags; the peaches will stick together and be soggier than if fresh, but they still make a nice treat in the dead of winter.
Shirley

This is a fabulous pie! The crust I used (your all-butter crust) – albiet frozen for several months – (ehh sorry) still tasted great. It thickened up perfectly (I used cornstarch). Thanks for a great recipe.

(Also, 7 of my 8 peaches were easily peeled after being poached. Luckily I didn’t even need the 8th so my little 3 year old helper took care of the situation.)

The first time I made this pie I didn’t have six cups of peaches so I subbed 2 cups of blueberries and added lemon zest. Wow. The thickener is the perfect amount, I used cornstarch. This is the best pie I’ve ever made. I’m making the 5th and 6th pie today to save for Thanksgiving. I found instructions for freezing an unbaked pie by brushing the bottom crust with egg white. I baked one I made that way to see if it worked and it did! Thanks for this recipe.

Leti — It’s just for peeling. So, if you have another peeling method you prefer or you don’t mind peach skins in your pie, you can skip it.

Btw — An earlier comment suggested a serrated peeler. I have since bought one and love it. I chose this one but I’m sure many other brands work equally well. I even tried it out making fresh tomato sauce the other night and it peeled like a champ, only removing the skin, little flesh. Highly recommended.

i made your peach pie today – first time i’ve ever made a peach pie (and only the 2nd time i’ve ever eaten a peach pie) – my co- habitants came home while it was baking and said they could smell it from the porch – we restrained ourselves and waited until was cooled – it was summer on a plate – the pastry was delicious and the filling tasted like peaches, not sugar – i needed 12 small peaches to yield the approx. 6 cups of filling and might add a dash more cinnamon next time – we had no ice cream as this was a completey impulsive spurt of baking a small spoon of frozen cool whip made a good accompaniment – thank you for your wonderful recipes (i make your black bean soup all the time – including just this past sunday) – really looking forward to your book coming out

I AM SO HAPPY ABOUT THIS POST! I have been of the opinion more and more often these days that there are a whole pile or recipes these days that people try to improve by complicating, where the simple version is just better.

Just made this last week and it was perfect, truly. Made this with 2 other pies and while they were all delicious this was the clear winner. I made mine a day ahead and it set perfectly, not runny at all but still tasted really fresh.

I just made this today after somone gave me a whole bunch of nearly over-ripe peaches that there was no way I’d be able to finish off in time! Aside from the fact that I had only imagined owning a pie plate since I moved it worked out great. I used a round cake pan instead of a pie plate and, other than the difficulty getting slices out neatly, it is just fine and tastes like pie and not cake. :D

I loved this pie! This is the first time I even had a peach pie and Am definately make it for a get together dinner with friends or family. I will also have to take a credit for this pie and what a great baker I am. I totally get the comment you posted about adding wrong flavors to things that are meant to taste certain way. Sweet cheese pierogies must taste as the just as the name says. I’m originally polish and like my flovors pretty bland but it has to taste yummy. One time my friend took me to a place where she swore they made the best grilled cheese sandwiches. I got all worked up for it hoping it would be like my granma use to make it, on a rye bread fried in butter with spilling swiss cheese and polish sweet ketchup. As I got my dreamy sandwich, all it was a wonder tosted bread with those processed orange chesse slices, blah. This peach pie I must say you won’t be dissapointed. I love those kind of recepy where it looks good and taste even better :)

I just finished making this pie! It was my first time making a peach pie…not my first pie though, just my first PEACH one. My only other fruit pie was apple. I made this for our family dinner tomorrow….I’m so excited to eat it! I also did my first lattice top on it too! :)

Cardamom belongs in chocolate. I made a chocolate pie (yours in fact!) with cardamom and loved it but the southern crowd of older folks I served it to at Thanksgiving were not as ecstatic about my novel innovation on the classic pie they were expecting to eat. But my biggest pet peeve of this variety isn’t the “new” spices or alcohol or whatever spins on desserts– it’s the rather common tendency to throw chocolate into any old dessert for the hell of it. It has no business being in everything!

I agree with your premise. The classics are classic for a reason – and peach pie is absolutely among those. But then you get foolish and add cinnamon and nutmeg to it. You’re confusing your juicy, luscious, summery peaches for apples. It’s a common mistake. But when you consider the climate and environment peaches grow in, it’s easy to recognize. The truly classic peach pie needs no additional spices at all. Just peaches, a smidge of sugar, some sort of starch to thicken it, a pinch of salt, butter, and pie crust. If, for some unknown reason, you feel it needs more bite than that, a tiny grating of fresh ginger is more appropriate than the cinnamon and nutmeg additions you profess as correct. (Which is not to say they’re bad, just that historically speaking, they’re inauthentic.)

thanks Deb for responding about the poaching/peeling question. Pie time again-just got more “organic” peaches from neighbor which tranlates to moldy skins. I have always used a 31/4” serrated paring knife but a serrated peeler might be better.

Another tip for transferring your dough to the pie dish is to wrap it around the rolling pin and then unroll it into the dish. It takes a little practice to get it right but it’s easier than folding and no worries about cracks in the crust. I’m making this pie as I type. I did doctor the crust by subbing 1/2 cup cornmeal for the flour but the rest is pure peach goodness!

Despite the fact we just got done discussing the crime of bastardizing peach pie, I have to ask why no one ever makes nectarine pie, and if that would work? I happen to have a bunch of them, but really want a pie. Your thoughts?

Brittany — Nectarines would work great here. Not sure why there’s not more nectarine love (I did my part with a buckle, gingersnap tart, and galette with almond). It’s like pears; always the bridesmaid, never the bride, when apples are around.

This post is funny, because the thing that actually makes me feel like someone has committed a terrible, awful sin on peaches is exactly cinnamon and nutmeg. Those spices just make it taste like apple pie…. WHY GOD WHY??

Thanks so much for this, Deb. This pie put me in very high esteem with a new boyfriend. Every recipe I’ve ever made from your blog has been quite good to fantastic– so I look to you as the most reliable of sources.

I think the trick here for me was making myself choose PERFECT peaches- that smell delicious when choosing at the market, but are still firm enough to stand up to blanching. Their texture is much better once baked than overripe peaches.

Yum! It’s just the beginning of Summer here and I’m overindulging in peaches (if such a thing exists!) so every peach recipe I find just calls for! Only thing is I don’t normally like cooked fruit! Normally I don’t but maybe I will with this scrumptious looking leach pie! Guess I’ll give it a shot and see for myself… If not my parents won’t say no to that pie!

This pie looks delicious, and I appreciate the detailed instructions. One question though – can it be made ahead and kept for a few days before baking? I need to take it to a New Year’s eve pot luck dinner, but will only have time to make it on Dec.28 due to travel. (I can bake it there on Dec.31.) What do you recommend?

I wanted to make this pie when I first saw the recipe this summer. Sadly, peaches in northern Japan were ridiculously expensive. However, I am visiting my parents in South Africa and it’s summertime here! We made this pie last night and i think it has instantly vaulted to the top of our “favorite pies” list. Great recipe! Thanks :)

What is your favorite kind of vanilla extract or beans to use? My mom is using nothing but a Tongan vanilla extract right now, while I am going with the lighter Tahitian vanilla right now. And mainly i’m just curious.

I am trying this tonight! I got a flat of peaches that are seconds from a local farm and I just got them all the yucky parts out and good parts ready to go. I am making mini pies in ramekins with only the top crust. I have a feeling they will be to die for. Thanks for the recipe!

This was delicious! One of the best tasting pies I have ever had and I made it! I love how its not overly sweet. I didn’t bother with the lattice top and it turned out fine. Definitely will be making it again this summer

I made this pie twice this week. One went to work and one stayed home. Both disappeared very quickly. Absolutely delicious recipe. The peaches are plentiful here in Central Illinois this time of year and this is an excellent recipe for consuming vast quantities of fresh local fruit. Love it.

This was the first time I used a recipe from this web site and I’m very glad I did. My wife uses your recipes all the time and she recently purchased the hard copy cook book. Great job, delicious recipes, thanks.

Just made it this morning and can’t wait to dig in! Taking it to a bbq this afternoon so glad to have the time to let it sit and thicken. With the leftover crust, I cut it into strips and sprinkled with cinnamon and sugar and baked, just like my mother used to do.

fantastic recipe!! I made it exactly as instructed. it was perfect. Easiest the best crust recipe I ever used — people were literally drooling!
(well maybe not literally, but close!)
Whipped up some very lightly sweetened cream. omg, heaven. heaven on a plate.

i might even reduce the sugar by 1/2 next time, but that’s a little teensy quibble.

Pie is in the oven! Easy to work with dough too.
Question: what is this great pastry blender that you have? I’ve always been content with mine but today all the blades started to bend. No fault of the dough-just its time to die, I guess. Anyway, if yours is strong, can I ask what you recommend?

I just bought some large sweet California peaches for 1.49 per lb.I am making your filling and using a Mrs smiths frozen pie crust(I can make crusts but I will be cheating this time).I was wondering about cornstarch and you answered my question.Also, I believe in the peaches being the sweetner as well like you,so 1/c total is perfect.Thank you

Just made this!!!! Came out perfect, literally! The only change I made was a different technique of rolling out the pie crust. I am sure you have heard this a million times, but for anyone else who happens to read this comment (over the other 275+) I roll out the pie crust between to pieces of parchment paper. So easy and so worth it!!! Thanks again Deb for your fabulous recipes.

I made this pie after a trip to an Upstate New York You-Pick peach farm…amazing recipe! My boyfriend adored it and I loved being able to use less sugar than what would be in a “normal” recipe.

I made only one change, and that was with the pie crust. Instead of using only white flour, I used 1.5 cups of whole wheat flour and 1 cup of unbleached flour. The crust was admittedly difficult to roll out, but I feel slightly less guilty knowing that there was an aspect of whole-wheat flour in the pie!

Hi Deb! I’ve made this pie twice–LOVED IT– and once used the filling recipe to make a peach crisp, which was delicious. I am wondering now, would this recipe work with apricots? I have friends that give me around 60-80 pounds of apricots every summer, and I think I now have enough low-sugar jam to last me for the rest of the decade. Google searches for apricot pie render mediocre recipes that are rated 3 out of 5 stars. I don’t want a mediocre pie. Thanks!!! -Andrea

This is the first time I have made a peach pie. My mom used to make them years ago, but it was more a treat for my paternal grandfather. If the scrap dough dipped in the leftover peach filling juices is any indication (yeah, man, that’s how I roll), this is going to be one fabulous pie once it’s done baking. Just a note, my filling was SO juicy, I felt it wise to not dump all the juices into the pie or risk a major bubble over.

My very first pie (an anniversary gift for my boyfriend) turned out great! I maybe would have used more than 8 small peaches to fill to the top of my pie dish, but otherwise instructions were easy to follow, including pie crust 101 and 102. My friend makes pies with designs on top, so I followed her lead with a heart and stripes for the occasion. Thanks for the quirky and fabulous instructions!

I followed this recipe to the T, except that I used 1 cup of blueberries and 5 cups of peaches (ran out!). While delicious, it was SUUUPERRR runny and liquidy. Any thoughts? I used the minute tapioca that I ground in a coffee grinder.

Katie — Did you let it chill? I find that pies don’t truly set until they’ve been chilled. After that you can rewarm slices as needed, if you like pie warm. (This goes against the standard pie dictate that it can be stored at room temperature — it still can if you don’t mind the pie a little loose, but I find that if you want it to gel up, you must fully chill it first in the fridge.)

Made this pie tonight for company. YUM!!! It was pretty much perfect. I was a bit worried because the peaches I got were not terribly ripe (even had to toss some greenish bits). They weren’t super-ripe, but they also weren’t dry. No worries – it came out beautifully and was delicious. Used cornstarch and found it exactly the right amount of set. Can’t wait for breakfast :)

Home run! I didn’t have nutmeg, so I experimented with allspice and ginger- just a pinch- and a tad more cinnamon. I also used a combo of white and yellow peaches. The white peaches were slightly more stubborn to poach, but it was absolutely heavenly! I even cheated with store bought pie crust (I’m on vacation away from my ow kitchen), but the filling was so awesome, it didn’t even matter! Thanks!

Made this tonight with Gold Line peaches my husband bought at the farmers market. Pastry worked really well, even in the super hot LA weather. I put all my tools in the fridge! We really really don’t want to let this cool for 3 hours, but I think we’ll try to hold out. I see what you mean, its quite runny straight out of the oven. Thank you for another great recipe!

This is baking in my oven right now, filling the house with heavenly peach smell. :)

I make this pie crust recipe all the time and I like the taste. My only problem is that I can never get it to look really good. The pie edges always come out too crooked. I don’t mind the homemade look, I just would like it a bit prettier… Any tips? What am I doing wrong?

Hi Deb, I thought I’d let you know how this recipe has made its way into my family. I made this pie for my grandparents back in 2012, when the recipe was first published. My grandfather was in treatment for prostate cancer at that time, and was also type 1 diabetic. I thought that this pie would lift his spirits but not his blood glucose (there’s so little sugar in the recipe). It was a hit. He boasted that he could eat two slices at once! He passed in the spring of 2013, so every summer now I make the pie, thinking of him during the process (it’s some kind of therapy!), and enjoying it with those who also miss him. I just wanted to pass the sentiment on that your recipes become part of your readers’ lives. Best to you and your growing family!

Possibly dumb question: if i chill the pie just so that it sets, can I bring it back to room temp and leave it room temp (while it is served/eaten)? Would it go back to being gooey, or worse, is there some sort of health hazard to chilling it and then leaving it room temp?

I made this pie and it turned out BEAUTIFULLY! My only problem was that I made it Saturday (afternoon) and brought the left overs to work on Monday for coworkers to enjoy, and the top and bottom crust had gotten soft/soggy and had not stayed crisp. I’d stored it covered with tinfoil at room temperature.

This was a test run for making the pie a second time on Thursday/Friday to take home with me over the weekend (for consumption Friday night/Saturday) and want to avoid the sogginess again. Any tips/tricks? I baked it until the top and bottom crusts were golden brown, and covered it with tinfoil for the last 15 minutes of oven time to prevent over-browning of the top crust, and day-of it was perfect.

At last–a common sense Peach Pie recipe! Do you know how long it took to find me one? And I love the reduction in sugar–I find many pies to be too sweet. I am so doing this pie tomorrow! I have bookmarked your website. Thank you so much!

I made this yesterday and it turned out perfectly. Slicing the peaches super thin reminded me so much of my late grandma’s apple pie – she never chunked the apples, but used thin slices like this recipe calls for. It was like the peach version of her pie. I really needed an A++ baking experience to lift my spirits and this was it. Thanks Deb.

Deb, I must say, your recipes never disappoint! I made this peach pie for my husband on the 4th of July and he declared it his new favorite pie :O. Also, I always enjoy reading your recipes and find them quite entertaining. “In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit.” Lol. thank you for that!

Hi Deb,
I lOVE this recipe! It is one of my summertime favorites! Do you think this could be made 1-2 weeks ahead of time? Would you freeze before baking? Would you change the time and temp for baking? I am expecting many weekend guests and trying to cut down on stress. Thanks! Jaime

So my sister and her husband are coming in town tomorrow night and my brother-in-law requested a bourbon peach pie. Rather than try a random pie from a random website (one I saw called for 1/2 cup flour and 1/4 cup bourbon in the filling… pass) I thought I’d turn to one of your recipes, since none of them have failed me yet. Do you have any thoughts/gut reactions on how much bourbon to put in to add just a hint of flavor, and how much more starch should be added to keep things together with the extra liquid? I have some home infused peach bourbon to use, but I still want the peaches to really shine.
Would appreciate any input, and also understand that this might not be seen in time, in which case I’ll wing it. Thanks, Deb!

I love that this simple filling lets the fresh peaches shine. The top crust tasted great, but the bottom crust was soggy, likely due to the juiciness of the peaches. Is there anything I could do next time to help with this? If I could fix that issue, I would make this again.

Great taste, less sweet is perfect for peaches at peak of season. However, the cornstarch thickening did not work for me. Pie filling was soupy after baking the pie with the bottom crust being soggy. It did not thicken significantly after cooling or in refrig. BUT..love the flavor of the filling. I will try to tweak with more cornstarch.

Peach season is long gone, so I’m creeping here (a person who doesn’t think about peaches the day after Thanksgiving is a person I cannot be friends with) – BUT: What is this pie dish? I love the flat rim, but am having trouble finding one online. Care to share?

I made this pie this past weekend and it was a huge hit. I added a few dashes of bourbon to the peaches, and next time I make it, I will pre-bake the bottom crust, as it got gooey and never fully cooked. That was the only disappointment! Also, I skipped the poaching/skinning process as it was 90 degrees in my kitchen and the less cooking I had to do, the better. I also liked the look of the bright skins next to the yellow flesh of the peaches, and the quick flavor hit when you’d bite into one.

The sugar amounts in this recipe were PERFECT. Really let the peach flavor shine!

I also served it with bourbon whipped cream (1 cup whipping cream, 1 tblsp bourbon, 1/2 tblsp sugar – use electric mixer to whip til stiff) and that was also a big hit.

I made this over the weekend and it was TO DIE FOR!! I definitely liked the recommendation to use brown sugar instead of all white. I also used cornstarch. Blanching the peaches didn’t work for me, but no big deal – maybe it’ll work next time. And of course it was served with vanilla bean ice cream and a dollop of homemade whipped cream. Thanks for the recipe!!

I’ve been a Crisco gal all of my life and when my husband said he didn’t want anything with Crisco in it anymore for nutrition reasons, I wasn’t sure how I’d ever make pie again. Your pie crust recipe, provided to my by my daughter who is a huge fan of yours, worked great! And I made my first pie–raspberry peach–for my daughter’s birthday pie. Just out of the oven and gorgeous. I still need practice and my husband is pretty darn happy about that! Thank you! Crisco is headed for the trash.

I made a very similar pie last week–also used 1/2 cup sugar and the pinch of cinnamon and nutmeg (which, almost magically, makes peaches taste peachier). The thing i’ve been doing for decades, though, is using tapioca flour instead of minute tapioca. You don’t have to grind it and it thickens totally invisibly. It’s cheap, especially if you can buy it in the Asian markets. Bob’s Red Mill also sells it (where i live, in Oregon, you can buy it in bulk!).

I used the filling recipe and paired it with the Bob’s Red Mill gluten free pie crust recipe. It tasted great! Poaching the peaches didn’t make peeling any easier, sadly. I used 1/3 cup of each sugar because half of my peaches weren’t very ripe and didn’t have much sweetness, and it turned out well. To avoid shrinkage, I blind-baked the bottom crust for just five minutes at the start–and rather than 425, I started at 400, then worked my way down to 375 and baked an extra 15 min or so. For reference, I live at 5500 feet!

This certainly would not work in a small NYC apartment kitchen, but if you are lucky enough to have a freezer larger than a small cooler, you can freeze those wonderful August peaches. A peach pie in mid February, bursting with the fresh tastes of summer is beyond wonderful.

When I was in my early 20’s, I worked at this funky little coffee shop on the Oregon Coast. It was attached to a kitchen store that held cooking classes on the weekend. One of my duties was to help prep the foods for the cooking classes. If we, in the coffee shop, were lucky enough, there would be leftovers for us to sample. One such lucky day, there was leftover PEACH PIE!!! This was my first taste of real-made-with-fresh-Oregon-peaches peach pie. It was, without a doubt, one of the best things I have ever eaten. I kept thinking “what has she done to make this SOOOOO good?” The cooking class lady was a bit gruff and a bit bossy with us coffee shop folks, but I just had to ask her “what is your secret ingredient?” She just looked at me like I was crazy. Then, she kind of rolled her eyes and too me there was no “secret ingredient”. Yup. That’s right. Just sweet, fresh, juicy peaches wrapped in a flakey, buttery pastry. I’ve been making no-frills peach pies ever since. I do like a squeeze of fresh lemon juice, though. Thanks for the reminder not to mess with a good thing. You’re my favorite.

This is so good! I make this peach pie regularly. I’ve seen a few people commenting that their bottom crust didn’t fully bake, or was too wet. It’s important not to combine the peaches with the dry filling mix (sugar etc) until right at the last minute. Also, the type of pie dish you use can strongly influence how well the bottom crust cooks – I favour the Emile Henry dishes, but dislike other ceramic dishes, as I find that most don’t adequately conduct heat. Placing your pie dish on a preheated (for a long time) baking or pizza stone can also help, as can lowering the pie down a rack in the oven (below centre). I use cornstarch every time, and the higher quantity of sugar (1/3 cup of each, as my kids prefer it) and the pie thickens beautifully. Oh, and I find I can just peel the peaches with my hands / a peeler pretty easily if they are ripe, so I don’t bother with the blanching. Thank you for such a wonderful recipe!

I’m not sure of the granule size without seeing it, but I’d go with the Minute brand or size… or, these days, I find tapioca starch/flour fairly easy to find (Bob’s Red Mill has it) — it’s ground tapioca. This is what I generally use for pies these days.

Dear Deb,
Thann you so much for providing me with the first tasty and actually shapable pie dough! Up until now I’ve always loved the idea of pie but never managed to make a dough that I found yummy let alone roll and braid.
Oh and I want to try it with some raspberries in it.

Just made for the first time. I used tapioca flour as the thickener (same quantity as minute tapioca) and found it worked great. To avoid a soggy bottom, I sprinkled a tablespoon or so of sugar and tapioca flour on the bottom crust before I added the filling, and put the pie dish on a rimmed baking sheet that had pre-heated for 15-ish minutes (also great for catching overflowing pie juices).

I made this this past weekend and it was a big hit. The only snafu was the slightly soggy bottom crust…. I wish I had read this comment! The pre-heated baking sheet sounds like the ticket and perhaps the foundation layer you describe (though I think I’ll try the pre-heated baking sheet on its own first..)

Did you use tapioca flour because you didn’t have minute tapioca? And how much did you use for your fortification layer?

I used 1/3 cup brown sugar in the filling and 1/4 white and it suited me and my fellow southern guest just fine. Thanks so much.

I made this pie last night and waited until today to try it. Yes, I followed Deb’s advice to wait until the pie was completely cool before cutting into it. The pie is delicious and the flavour of the peaches is wonderful. Tx for another great recipe!

I learned a good tip about thickening a fruit pie from a cherry pie recipe from Gourmet Mag of 2007.. Use a combination of tapioca and corn starch. Basically, follow the amount of thickener required from the minute tapioca box, but use half cornstarch. Gourmet also recommended grinding the tapioca. So for a pie that directs 4 Tablespoons of tapioca, use 2 T cornstarch and 2T tapioca, ground. The rationale is that the combination is silkier than when using all tapioca and doesn’t break down as readily as all cornstarch does. I now use that method for all my fruit pies and it works beautifully.

I make this pie regularly over summer – it’s a favourite with my family and friends (and my kids’ teachers)! I have one tip, for those struggling to get a well cooked flaky bottom crust. For about the last half hour, I lower the pie to the bottom middle rack (I have 5 rack levels, this is second from bottom) to bake. This means the bottom crust gets more direct heat and the top doesn’t over-brown.

I made this, or something like this over the weekend. I really wanted to go basic so the filling is simply peaches (unpeeled), brown sugar, salt and tapioca starch, lots of it. I followed Deb’s all-butter pie crust but had to use half Irish butter and half American because that’s what I have. I ended up with a very crumbly crust that was difficult to roll. This has never happened before, so it must be the Irish butter, which I’ve never used on pie crust. So instead of a lattice top, I cut out stars to decorate the edges and a couple more on top of the pie. It was actually quite pretty. I followed suggestions in the comments by starting the oven at 425 with my pie on top of a pre-heated cookie sheet. After 15 minutes, I lowered the temperature to 375 for another hour until it started to bubble. I put a bit of aluminum foil on top to keep the stars from burning. I cooled the pie to room temperature and lo and behold, it was perfect. This was the crunchiest, tenderest, butter-est crust ever. No soggy bottom.

Hi. Not sure if anyone else has done this, but a number of years ago, I started using tapioca pudding and pie filling in pies that call for cornstarch or tapioca as a thickener. It comes in a small box, located in the jello box section of most grocery stores, and lasts a while, as you just use the same amount you would of other thickeners, about 2-3 Tablespoons. It’s sweetened, so you do have to account for that, but you don’t need much, and it’s also very finely ground, so mixes in easily. It’s worked really well for me, so I thought I’d pass that along.

Made this last night and it was excellent. I almost can’t believe it came out of my kitchen! I followed the recipe without any modifications, using cornstarch as a thickener and weaving my top crust into a lattice. (I should note that I peeled my peaches without poaching them — takes a little more time but can be done!) Baked for about 60 minutes total with the pie plate on top of an aluminum baking sheet — this is a tip I read from Stella Parks at Serious Eats. If you have a baking sheet under your pie, it’ll catch any juices that bubble over and help crisp up your bottom crust. Worked beautifully!

This is such a great pie! I make an annual summer peach pie for my husband and love how this recipe is so simple it let’s the fruit shine. The one thing I sub that may be considered “fussy” (ha!) is rose water instead of lemon juice. I always have it on hand thanks to my upbringing and think it brings out the floral notes of the peaches beautifully!
I have a question about the starch- do you use tapioca because it doesn’t break down and re-liquify at the high oven temps? I’m trying to figure out how to get my filling to be the right amount of gel consistently. At times, the filling is perfect, other times too liquidy. And I know the fruit characteristics play into this, but I would love to nail it each time!
Thanks!

I made this today, made the crust and put it in the freezer to reduce the refrigerator time, made the peaches and put the whole thing together in about an hour to bake at a cook out tonight. Served it a bit warm with whipped cream, it was fantastic. The one complaint I had was the bottom crust was a bit under cooked. I might blind bake it next time.

Well, this pie is delicious. About once a summer I get a craving for peach pie, and this really hit the spot.

I listened to other commenters and put the pie on a pre-heated baking sheet + moved it down to the bottom part of the oven for the last 20 minutes, which definitely helped get the bottom crust cooked through. Next time I think I’d move it to the bottom of the oven for a full 30 minutes, just to get a little extra crisp. I also used 3 1/2 Tbsp. of cornstarch instead of 3, and waited to toss the peaches with the sugar mixture until right before it went into the pie crust.

I piled this filling into a homemade gluten-free crust–holy moly. This tastes like everything peaches ever wanted to be when they grew up. Thanks for sharing such a beautifully simple, no frills recipe. I couldn’t have asked for anything more.

I have found that the ceramic pie plates brown the bottom crust so much better than even the glass ones. I’ve not had a soggy crust since I started using one several years ago. I recently read on the Pillsbury site to brush the bottom crust with a beaten egg to keep a liquid from the filling from soaking through the bottom crust and making it soggy.. I haven’t tried it.Yet. I’ve always just dusted a little flour on the bottom before adding the filling and haven’t had a problem, though I do drain the liquid that renders from the sugared fruit and pour it over before adding the top crust. I don’t know if that helps, but it seems to have worked for me. I love fresh peach pie..and this one is perfectly seasoned. Thanks, Deb.

Hey Deb! I notice you don’t par-bake this crust before filling. Do you think I should give it a try? I made your blackberry-blueberry crumb pie a few times this summer and it was perfect every time. I haven’t made this peach pie in a couple years and I feel like I remember it being delicious but a little tricky.

Any reason *not* to par-bake? After such success with the other recipe, I’m wondering why I wouldn’t always do it (aside from the time/trouble)?

I do not know if it’s just me or if perhaps everyone else encountering issues with your blog. It seems like some of the text in your posts are running off the screen. Can somebody else please comment and let me know if this is happening to them too? This could be a problem with my web browser because I’ve had this happen previously. Appreciate it|

I am supremely lazy and bought frozen peaches because they were on sale and quarantine shopping is what it is. Any recommendations for using frozen fruit? Thaw first and drain? Don’t thaw first? Hope for the best?